Mean, green and lean for the holidays

BABY STEPS
By KIMBERLY ANDERSON
Assistant Editor
Kimberly’s blog focuses on a single objective each month intended to help her and her readers take baby steps toward better living in the spirit of New Southerner. You can keep up with her progress by… »

Pushcart Prize nominees announced

It’s with great pleasure that we nominate the following works from New Southerner for the Pushcart Prize:

“Annunciation” by Wanda Fries (poetry)

“My Black Dog” by Wanda Fries (poetry)

“Something in the Wash” by Angela Jackson-Brown (fiction)

“The Beauregard Group” by Leslie Whatley (fiction)

“How to Save 89 Cents” by Michele Niesen (nonfiction)

“Leanin’ Back”… »

Bread Puddings Your Kids Will Remember

By ELLEN BIRKETT MORRIS
Certain foods provide instant comfort. When I’ve had a hard day, I hanker for the butter and sugar sandwiches on white bread my mom used to serve me and my sisters. They were a snack with a story.
Growing up in southern Indiana, my grandma had made them for my mom and… »

FICTION

Growing-Out Jericho

By WILLIAM R. WOODARD

Vengeful teenagers dyed my golden retriever pink to get even with me for kicking them off Jericho Island. I was shaving Penny’s once-platinum locks to the skin when Kera called.
“Gus,” she said, “I know what happened. Is Penny okay?”
“She’s fluorescent pink,” I said. “How’d you find out so soon?”
“The kids posted a… »

Dishes for a Wild Green Dinner

Photos and recipes submitted by KAREN DILL

Grilled Ramp Soup

½ cup vegetable oil
½ cup all-purpose flour
4 quarts chicken broth
2 cups heavy cream
2 Tablespoons olive oil
Emeril’s Original Essence
4 bunches fresh ramps, trimmed and large leaves removed
For garnish:
4 grilled ramps
1 Tablespoon chopped parsley
Crust bread
Combine vegetable oil and flour in a large, heavy pot or Dutch oven over medium… »

The First Feast of Spring

By CONNIE FOSS

My first memory of eating creamed asparagus on toast goes way back to a Sunday after Easter when I was about 4 years old. I remember bouncing into the kitchen and immediately stopping short, accosted by the aromas of burnt toast and hard-boiled eggs. But mixed with those unsavory odors was the anticipation… »

Grandma Neal’s Oatmeal Cake

Submitted by MAEGEN NEAL
This recipe was given to my by my mother, who got it from Grandma Neal. Grandma used leftover oatmeal to make this recipe, but if you are not feeding a crowd of hungry boys like she was, you can just make the cup of oats you will need.
Pour ½ cup boiling water… »